Belyashi came into the world cuisine from the Tatars and Bashkirs. In the 1990s, this unpretentious pie was firmly established as a type of snack at various markets and train stations. Cooking belyashi is quite simple. The main thing is to know a few nuances
. Belyashi are created from unleavened or yeast dough. In the middle of the round pie there is a hole. However, not always cooks made this hole in the belyashi. Many say that it is not necessary. The
filling for belyashi is classic – pork or beef meat. Spices are put at discretion
. Let’s create homemade lazy belyashi on our own.
Ingredients for lazy belyashi:
- Stuffing – 500 g;
- Onion – pcs;
- Salt – ½ tsp;
- Ground black pepper – ½ tsp;
- Paprika – ⅓ tsp;
- Oregano – ⅓ tsp;
- Egg – pcs;
- Kefir – 400 ml;
- Leavening agent – tsp;
- Flour – 250 g.
Preparation of lazy belyashi:
Dice the onion into small cubes, fry in oil until soft. In the same oil fry minced meat until soft, salt.
Put minced
meat in a
bowl with onions, avoiding getting oil in the stuffing
.
Mix minced meat and onions with ground black pepper, paprika and oregano.
In a separate bowl break an egg and beat. Pour kefir to the egg, pour the leavening agent and mix. Pour flour into the mixture of kefir and egg, knead the dough.
Put the filling into the thick dough and mix thoroughly.
Heat vegetable oil in a frying pan, place a tablespoon of dough with meat on the surface.
Fry the belyashi until golden on both sides.
These belyashi are not like the ones we are used to seeing in bakeries. This recipe is not complicated, lazy, for quick meat patties.
